With the Super Bowl right around the corner I knew that I had to make some delicious vegan appetizers for you guys! I wanted to make sure that these appetizers were absolutely perfect so that you could be confident to bring them to a get together and even the non vegans would approve. Well friends, after many trials this recipe is finally ready (I seriously tested this recipe so many times I think I am part artichoke at this point)! This creamy vegan spinach artichoke dip is insanely creamy, yet still made with whole foods. I am super proud of this recipe, so I hope you try it out and enjoy!
Why make a recipe without vegan cheese?
I get this question a lot and I totally understand why. There are so many vegan cheeses out there that taste just like traditional cheese and work the exact same. I could definitely make recipes like this using vegan cheese (trust me, it'd make my job a lot easier). However I am not going to do that, because about 98% of these vegan cheese are made with highly processed oils and other unhealthy ingredients that make it almost as unhealthy as traditional cheese (keyword: almost).
I created The All Natural Vegan because I am so passionate about creating recipes using the healthiest ingredients out there. There is so much constant worry and talk about food these days that I want to create a place where there is an abundance of healthy recipes to choose from so that you never have to worry about what's in your food again. Recipes just like this oil-free plant based spinach artichoke dip are everywhere on this blog!
What makes this Vegan Spinach and Artichoke Dip healthier than regular Spinach Artichoke Dip?
Like I said in the previous paragraph this recipe is oil-free. Therefore this recipe automatically has a lower calorie density, and is more filling than traditional spinach artichoke dip. This recipe also utlizes ingredients like potatoes and cashew butter which contain more vitamins and minerals than oils. Last, but not least this is a low-sodium spinach artichoke dip recipe, thanks to my special technique (next paragraph). That's why I love this recipe so much, because not only is it free of the bad stuff, but it is loaded with healthy plant based ingredients. I think we all know by now that spinach is a health power house, and this is a fantastic way to incorporate more of it into your diet if you're not a big fan of it raw like me!
Can I make this plant based spinach artichoke dip recipe low sodium?
If you've ever had an artichoke heart, then you know they are pure salty goodness! Salt is delicious, and a little here and there is not unhealthy, it's actually necessary! However, like anything too much can be harmful. Since embarking on my health journey I have made a conscious effort to lower my sodium intake, and I can honestly say that it has made a significant difference in my health. By making recipes like this vegan spinach artichoke dip, I am still enjoying the flavors that I love, but just a healthier version!
A traditional spinach artichoke dip recipe is absolutely loaded with sodium. Just by swapping out the cheese you are already significantly lowering the sodium content of the dish. However I have a little life hack that can help you lower the sodium in this vegan spinach artichoke dip even more. All you have to do is strain the artichokes and give them a good rinse, then add them to a bowl of water and heart them up for 5-10 minutes. Strain and rinse them again and bam! You've just cut the sodium content in half, if not more. I love doing this little trick with anything that comes in a can. Check out some of my other "de-salted" recipes:
Ingredients for this Vegan Spinach Artichoke Dip:
- Artichoke hearts
- Cut spinach
- Golden potatoes
- Miso paste
- Nutritional yeast
- Cashew butter - "VEGAN10" for $10 off!
- Vegetable broth
Plant Based Spinach Artichoke Dip
- 2 14oz can artichoke hearts
- 3 golden potatoes
- 1 ½ cup frozen spinach the small bag
- 2 tablespoon cashew butter "VEGAN10" for $10 off
- 2 teaspoon miso paste
- 8 cloves garlic
- 1 shallot
- ¼ cup nutritional yeast
- ¼ cup vegetable broth
- Begin by roughly chopping your potatoes and place in your steamer/pressure cooker and steam for 20 minutes. Preheat oven to 425.
- While the potatoes are steaming mince 6 of your garlic cloves and the shallot. Sauté with the vegetable broth. Strain and rinse the artichoke hearts and add to the pan. Add frozen spinach.
- Once potatoes have finished steaming add them along with 2 garlic cloves, nutritional yeast, cashew butter, and miso paste to a high speed blender and blend until thick and smooth. If you do not have a quality blender you may need to add a splash of vegetable broth to this. Try to do it without the vegetable broth first, because if you add too much this mix can become watery.
- Pour cheesy potato sauce into the spinach artichoke pan and allow to thicken slightly. Pour dip into an oven safe dish and bake for 20 minutes, or until the top gets slightly brown.
- Serve with peta bread, chips, and fresh vegetables, enjoy!
This is a new staple recipe in my house! It's so cheesy and yummy!
so tasty! i can't stop making it!
Oh this is like heaven!!
Yum!! What a great snack dish!
Great snack anytime of the day
I can’t wait to try this, it sounds so good!!
I tried it for the first time, and we all loved it!!
This is the perfect appetizer
Can I make this beforehand? And then pop it in the oven for final bake?
Hi Karen, Absolutely! I love prepping it and then doing the final bake when I'm ready to serve it. It may take a bit longer to cook, but it will work!
This looks so creamy and delish I would have thought it was topped with cheese!
I'm wondering what brand of cashew butter You recommend? The link is broken. I'm newly vegan so I'd love your recommendation. I can't wait to make this!
Apologies! I fixed the link! Their raw cashew butter is the best in my opinion!